Main conclusion Nutrient-rich neglected and underutilized plant species could help transform food systems, provided science and policy are better connected, and greater coordination exists among the diverse stakeholders working with these species.

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Innovations in the plant protein space have made significant strides in the past few years. A substantial body of work is to replace animal protein-based products with plant protein ingredients. Pulse proteins are receiving utmost attention among these plant proteins due to their nutritional and functional properties. This article critically evaluates the food and non-food applications of pulse protein and intends to present the most current knowledge with interest to stimulate further research to optimize pulse protein utilization. With the increased attention on plant-based foods, many novel applications and products such as infant formulas, meat analogues, milk alternatives, bean curd, bakery products, extruded products, pastes, food decorations, animal and fish feed, protein supplementations, microencapsulation carrier matrixes, biopolymer-based edible packaging, and cosmetic application are explored. Although pulse protein has limited non-food applications, there is considerable potential in nutraceutical, pharmaceutical, and cosmeceutical applications. Thus, further research is crucial for both food and non-food applications of pulse protein for broader market integration.

The present investigation was carried out to determine the nutritional and functional properties of T. cucumerina. Water extracts of freeze dried flowers, fruits, and leaves of T. cucumerina were evaluated for their total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, α-amylase inhibitory activity, and fiber and mineral contents. Antioxidant activity, TPC, and TFC were significantly higher (P ≤ 0.05) in leaves than in flowers and fruits. A significant linear correlation was observed between the TPC, TFC, and antioxidant activities of plant extracts. Although, leaves and flower samples showed a significantly higher (P ≤ 0.05) amylase inhibitory activity than the fruit samples, the overall amylase inhibition was low in all three parts of T. cucumerina. Soluble and insoluble dietary fiber contents were significantly higher (P ≤ 0.05) in fruits than in flowers and leaves. Ca and K contents were significantly higher (P ≤ 0.05) in leaf followed by fruit and flower and Mg, Fe, and Zn contents were significantly higher (P ≤ 0.05) in leaves followed by flowers and fruits. In conclusion, T. cucumerina can be considered as a nourishing food commodity which possesses high nutritional and functional benefits for human health.